Raspberry Sauce
This bright tang of raspberry sauce is a perfect accompaniment to many desserts. Easy to make from frozen raspberries. This freezes so well that I usually make double the recipe and freeze the remainder in ½ pint containers, to be pulled out when needed.
Raspberry Sauce
| Yield: 1 cup | # of Servings: 8 |
Ingredients
1 (12 oz) bag frozen raspberries, defrosted
Simple Syrup as needed
Tools and equipment needed:
- Stainless steel food mill or fine mesh stainless strainer
Pre-recipe preparations:
- Defrost raspberries
- Set up food mill, if using
Directions:
- Empty defrosted raspberries into a bowl. If excessive amount of syrup, pour some off, leaving approximately 2 tbl.
- If using food mill, spoon the raspberries into the mill with the finest disc, and process to remove the seeds.
- If using fine mesh strainer, spoon the raspberries into the strainer and using a heavy cooking spoon, push the raspberries against the strainer, until only dry pulp remains in the strainer.
- Whisk the sauce and add syrup to achieve desired sweetness.
- Refrigerate until ready to serve.
- May be made and stored in the refrigerator for 3 days or frozen for 2 months.
